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Got a hot baking dish? This divine tuna dish is made with real macaroni, cream of mushroom soup, and cheese and has a red-hot taste with the seafood and milk when baked to clear perfection, as it is great on dinner or lunch and delivers a colorful aroma that it relishes. Salmon, corn flakes, and chili oil work for this casserole too, but the effort and taste are worth it.


  • 1 package (7 ounces) macaroni, cooked
  • 1 cup low-fat milk
  • ¼ teaspoon pepper, black or red only
  • 1 can (10 ¾ ounces) condensed cream of mushroom soup
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1 can (6 ounces) tuna, drained
  • 2 cups corn squares (like Corn Chex), crushed or (2 ¾ cups corn flakes)
  • 1 tablespoon margarine or butter, melted
  • ½ cup shredded low-fat cheese (Colby, Cheddar, Mozzarella, or Swiss)


  1. Heat oven to 400 °F.
  2. Mix the cooked macaroni, milk, pepper, soup, drained vegetables, and tuna in a 2-quart casserole.
  3. Combine the crushed cereal and margarine or butter.
  4. Sprinkle over casserole.
  5. Bake, uncovered, for 30 minutes until bubbly around the edge.
  6. Sprinkle cheese over the top. Allow to set for 5 minutes. Serve hot and plain or with any seafood.